Indulge in the simplicity of a foolproof recipe for gluten-free sweet potato rolls. After numerous trials, I’ve crafted a fail-safe method that ensures delightful rolls suitable for various occasions. These versatile creations can grace your Thanksgiving dinner table or elevate everyday meals as burger or sandwich buns.
Before diving in, take a moment to peruse the accompanying notes – seemingly minor details like milk temperature can significantly impact the outcome. Additionally, ingredient selection plays a crucial role, so it’s worth double-checking your pantry and fridge to ensure everything is on hand before you embark on this culinary adventure. Enjoy the process and savor the delicious results of your efforts!
Milk: It’s crucial to ensure the milk is at a warm temperature of around 115°F, as extreme temperatures, whether too hot or too cold, may hinder the yeast’s rising process.
Light Brown Sugar: This ingredient serves a dual purpose by imparting a subtle sweetness and acting as a source of nourishment for the yeast. It’s important not to omit or substitute it with honey or maple syrup, as the sugar plays a vital role in activating the yeast.
Quick-Rise Instant Yeast: This type of yeast is instrumental in achieving the desired light and fluffy texture of the buns.
Gluten-Free Flour: Not all gluten-free flours possess the same properties. It is essential to select a suitable gluten-free flour that is compatible with yeast and offers excellent taste.
Salt: This component serves to harmonize and enhance all the flavours present.
Baking Powder, Baking Soda, and Cream of Tartar: These ingredients work in unison to elevate the rolls, resulting in a soft, delightful texture.
Mashed Sweet Potato: Aside from providing a nutritious boost, mashed sweet potato also contributes moisture and a layer of flavour to the rolls.
Eggs: Their binding properties play a crucial role in holding all the ingredients together.
Unsalted Butter: The addition of unsalted butter introduces a delectable, buttery richness to the rolls.
Apple Cider Vinegar: This ingredient serves a dual purpose by aiding in the rising process and tenderizing the dough, resulting in a more palatable texture.
How to Make Gluten-Free Sweet Potato Rolls
In a spacious bowl, blend the warmed milk with light brown sugar until fully dissolved.
Combine the yeast with the warmed milk, allowing it to sit for 10 minutes. The yeast should become active, resulting in the formation of a frothy layer. If there is no noticeable rise or foaming, refer to the notes for guidance on checking the yeast’s viability.
In a separate medium-sized bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, and cream of tartar. Set this mixture aside. In the bowl containing the yeast mixture, add the mashed sweet potato, egg, melted butter, and apple cider vinegar. Stir until the ingredients are thoroughly combined.
Using a mixer equipped with a dough hook attachment, gradually incorporate the dry ingredients into the wet mixture. Employ a spatula to scrape down the sides and bottom of the bowl. Increase the mixer speed to medium and continue to blend the dough for 5 minutes. Take a separate large bowl and apply a coat of non-stick cooking spray before transferring the dough into it. Cover the bowl with a generously sprayed large piece of plastic wrap. Allow it to rest in a draft-free area for 1 to 1 ½ hours, or until the dough has doubled in size.
Prepare a large baking sheet by lining it with parchment paper. Once the dough has risen, lightly dust a work surface with gluten-free flour. Transfer the dough onto the surface and gently fold it a few times to release any large air bubbles.
With gentle motions, shape the dough into 8 evenly-sized round rolls. Avoid adding additional flour to the dough. Place the rolls on the prepared baking sheet, ensuring they are at least 2 inches apart. Apply a generous spray of food-safe plastic wrap to cover the tray. Allow the rolls to rest for another 1 to 1 ½ hours, allowing them to rise once more.
Just before the rolls are ready for baking, preheat the oven to 350°F. Whisk together the egg and water, then lightly brush this mixture over the rolls.
Bake the rolls for 17 to 19 minutes, or until the internal temperature reaches 180°F.
Optional: Upon removing the rolls from the oven, you may choose to brush them with additional melted butter.
Allow the buns to cool before slicing and serving. Cutting them while still hot could lead to dryness.
Special Equipment and Tools
- Milk Thermometer: Essential for monitoring the temperature of the milk.
- Kitchen Scale: Indispensable for precise measurement of ingredients like flour and ensuring uniform roll sizes for even baking. Each roll, when making a batch of 8, should weigh approximately 130 grams.
- Stand Mixer with Dough Hooks: Vital for effective kneading of the dough.
- Spacious Baking Sheet: A minimum size of 21 x 15 inches is recommended to allow the rolls ample space for rising without adhering to each other.
- Baking Parchment: Utilised for lining the baking sheet, preventing the buns from sticking.
- Pastry Brush: Used to apply the egg wash evenly.
Tips for Making the Best Sweet Potato Rolls
- Ensure that the wet ingredients are at room temperature. Incorporating them when cold can hinder the yeast’s performance.
- Thoroughly mash the sweet potatoes, ensuring no sizable, unyielding chunks remain. If possible, aim to achieve a puree-like consistency without the need for additional liquids. Avoid adding water, oil, or spices to the sweet potatoes.
- Employ a kitchen scale to measure the flour accurately. An incorrect flour measurement can lead to subpar results in the final buns.
- If your home tends to be chilly and dry, preheat the oven to 200°F, then turn it off. Gently prop the oven door open and allow it to sit empty for 10 minutes. Subsequently, place the dough inside to rest, either in a covered, greased bowl or on a covered baking tray. Maintain the oven door propped open throughout the entire dough-rising period. The objective is to create a warm (but not hot), draft-free environment for the dough to rise. Conversely, if you’re preparing the buns in a warm setting or during a hot summer day, allowing the dough to rise at room temperature should suffice.
- Exercise light-handedness when handling the risen dough. Avoid kneading it further. Instead, gently fold it over several times to eliminate any large air pockets and shape it into round balls using your hands.
- If the dough adheres to your hands, lightly spritz them with non-stick cooking spray or dust them with a light layer of gluten-free flour.
The Best Flour for Gluten-Free Sweet Potato Rolls
It’s important to remember that not all gluten-free flours are created equal. The success of this recipe hinges on selecting a gluten-free flour with the right texture and flavour profile. Personally, I find that Cup4Cup Multipurpose Flour Blend, a blend primarily featuring rice flour, yields excellent results for rolls. It imparts a pleasing taste without any gritty texture. It’s imperative to avoid using oat or nut flours, as they may impede proper rising. Keep in mind that not all gluten-free flours are conducive to working with yeast. If opting for a different brand, outcomes may vary. Additionally, ensure that the chosen gluten-free flour contains xanthan gum. If it doesn’t, or if it lacks guar gum, consider adding 1 teaspoon to the dry ingredients. This ensures optimal texture and rise in your sweet potato rolls.
How Can I Determine the Viability of My Yeast ?
Yeast does have a shelf life, so it’s crucial to be mindful of this when embarking on any bread-making endeavor. To ensure optimal yeast performance, it must be combined with warm milk at approximately 115°F. Avoid introducing it to excessively hot milk, as this can potentially render the yeast inactive. Conversely, if the milk is too cool, the yeast won’t activate as desired. Sugar plays a pivotal role in kickstarting the yeast’s activity.
Allow the mixture to rest at room temperature for 10 minutes. If you observe foaming or bubbling, this indicates that the yeast is still potent and suitable for use. However, if the mixture appears akin to milk with visible chunks of yeast, it’s an indication that your yeast may have lost its effectiveness. In such a case, it’s advisable to procure a fresh bag of yeast for your baking endeavors.
How Long Does It Take to Make Gluten-Free Sweet Potato Rolls?
The cumulative time for preparation and baking totals to under 35 minutes. However, it’s essential to allocate a minimum of 2 hours (and potentially up to 3) due to the necessary resting and rising period for the dough. This rising process cannot be hastened or omitted, so demonstrating patience at this stage is of utmost importance.
What is the Shelf Life of Gluten-Free Sweet Potato Rolls?
When stored in an airtight, food-safe container at room temperature, these rolls maintain their freshness for up to 3 days. Alternatively, you have the option to freeze the rolls for a period of up to two months. Prior to serving, it’s recommended to allow the rolls to return to room temperature. Additionally, ensure the rolls have cooled entirely before transferring them to a storage container.
Gluten-Free Sweet Potato Rolls
These delectable gluten-free sweet potato rolls make an excellent addition to Thanksgiving dinner, complement burgers, sandwiches, and a variety of other dishes. Personally, I find them particularly delightful when gently heated in the oven and drizzled with a touch of melted butter.